You can give me Curry Chicken with Potatoes anytime and I will gladly savour it. Itâ€™s great when eaten with rice and no less delicious when bread is dipped into it. There are many types of Curry Chicken and this is more of a crude home recipe which I experimented with from time to time.

I have always wanted to be able to cook Curry Chicken just like how the Indians do but will just have to make do with a more â€œChineseâ€ flavoured recipe for now. I think I will have to pester my Indian colleague for her home recipes.

Meanwhile, this is my own recipe for Curry Chicken with Potatoes

Ingredients

500 grammes chicken (thighs are great, chopped into medium pieces, remove skin if you want the curry to be less oily)

Mix curry powder and chilli powder together in a bowl. Add water gradually whilst stirring to make a thick paste.

Heat 2 tablespoons oil in a wok / pot and fry onions on medium heat till translucent. Add mustard seeds and continue stirring for 1 minute to bring out the aroma. Add chicken pieces and stir well till chicken is cooked on the outside. Increase to high heat and add water / fresh milk and allow to boil. Just before boiling point, add potatoes, cardamom and star anise, stir well and reduce to medium heat.

Allow to simmer for 30 minutes to an hour (as you start simmering, add sufficient water / milk to cover the top most part of chicken). Add curry leaves, sugar and salt to taste 10 minutes before serving.

Comments

What brand of curry powder do you use? I agree…we Chinese can only make the Chinese-version of Curry chicken…the Indian ones…I tell you, there must be some secrets that we don’t know! Perhaps they grind their own spice paste instead of using curry powder! Hehe.